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Thai green vegetable curry recipe

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Thai Green Veg Curry
  • Recipe facts:
  • Rating: 4 stars
  • 10 mins to prepare and 15 mins to cook Takes: 10 mins to prepare and 15 mins to cook
  • 4 Serves: 4

Pour the coconut milk into a wide pan, then stir in the green curry paste and bring to a simmer. Add the courgettes and simmer gently for 5 minutes. Add the broccoli florets, mange touts and sliced baby sweet corn and simmer gently for a further 5 minutes.

Serve topped with toasted whole cashew nuts with some boiled rice or rice noodles.

I have cooked this 5

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Ingredients

  • 1 tin (400ml) of reduced-fat coconut milk
  • 2tbsp of Thai green curry paste
  • 2 medium courgettes, sliced
  • 1 large head of broccoli, divided into small florets
  • 150g mangetouts or snow peas, trimmed
  • 150g baby sweetcorn, cut in half
  • 100g unsalted cashew nuts, lightly toasted
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Each serving contains
  • Calories 330 17%
  • Sugar 16.4g 19%
  • Fat 15.2g 22%
  • Saturates 3.6g 18%
  • Salt 0.6g 10%
of your guideline daily amount

Click here to find out more about guideline daily amounts

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